"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Southern Comfort Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Dymmek
Added: Friday, August 22, 2008


2 c. sugar
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. Wesson oil
4 eggs
3 c. grated carrots

1 8 oz. cream cheese, softened
1 stick butter, softened
1 box sifted confectioners sugar
2 tsp. vanilla

Mix sugar, flour, soda, cinnamon, salt and oil together. Add eggs one at a time and mix thoroughly after each one. Add carrots and mix completely. Pour into greased cake pans. Bake at 350 degrees for 35 minutes.

Once cake has cooled, frost layers and sides of cake.

Personal Notes:
Personal Notes:
This recipe is from Pam's Aunt Betty Jean, a dear friend of the Spencer family.




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